The spirit used for producing Norwegian aquavits is made from potatoes. The starch from the potatoes undergoes a process
by which it is converted to fermentable sugar. Then yeast is added and an alcoholic wash is formed that is distilled in a
set of columns to a clean, neutral fine spirit with a 96 per cent by volume of alcohol.
This spirit is used to make a spice distillate, which is produced from a traditional pot still. It is filled with potato spirit,
water and spices. In accordance with EU regulations, the main spices in aquavit shall be caraway and/or dill. In addition,
aniseed, fennel, coriander, grains of paradise, and star aniseed are often used. All aquavits have their own, characteristic
blend of spices.
To manufacture the aquavits, the spice distillate is blended with neutral potato spirit and reduced to a 60 per cent by volume
of alcohol, and then it is poured into old sherry barrels for maturing. Younger barrels give more taste to the aquavit than
the old ones do. Storage periods and age of the barrels, combined with the composition of spices, decide the final character
of the aquavit.